Taco Salad with Ranch Dressing

Taco Salad with Ranch Dressing

sal 20

"Juicy chicken breast strips are tossed with lettuce, two cheeses, olives and crushed chips and tossed with a Tex-Mex styled ranch dressing."

Ingredients 30 m {{adjustedServings}} servings 422 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 824 mg
  • 33%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Cook the chicken breasts in a medium skillet over medium high heat for 12 to 16 minutes, or until chicken is cooked though and juices run clear. Let cool slightly then slice into strips.
  2. In a large bowl, toss together the chicken, chili powder, lettuce, salsa, dressing, Cheddar, Monterey Jack, olives and tortilla chips until evenly coated. Chill until ready to serve.
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Reviews 44

  1. 66 Ratings


This is very good, quick and easy! I had hamburger on hand, so instead of chicken I browned 1lb of hamburger, added about 1/4c. salsa and 1/3 pkg taco seasoning and cooked on med-low for a couple of minutes. I tossed the salad, cheese, chips and olives with the ranch/salsa mixture and topped it with the taco meat. Yum! Next time I will add tomatoes & avacado!

I'm nuts too...

I misread the recipe & thought that it had a home made dressing, by that, I mean not just salad ingredients mixed together with ranch dressing. Needless to say, as it was my own fault for misreading it, I was disappointed. I normally use Hidden Valley's Fiesta Ranch (which rocks over this) for a taco salad because it is more than just ranch dressing with chili powder added, and serve in tortilla shell "bowls". Sorry Sara. ;)


Very good. I left the chili powder out by accident, but still good. Much less fattening than taco salad with sour cream since I used lite dressing. My husband didn't seem to notice the switch either.